Tag Archives: roasted

I found red sweet corn at Whole Foods last week. Not Indian corn. Not the band Korn painted all up in red. Red sweet corn. I’d never even seen it in a store before, let alone tried it. So I bought some, because what do you do when confronted with something new and mysterious? You eat it. It works for babies, it works for puppies, it can work for you, too.

I’ve also never tried putting corn in pasta before. I’ve seen it, and I’ve avoided it for a long time. I shy against putting two carbs together in the same dish, I don’t know why. It’s like carbs all the way down, and it makes me feel guilty. But despite that, I decided to make linguine and add the sweet corn in to it.

It was delicious.

Of course it was. I wouldn’t take the time to write up a recipe that was gross or disgusting, not to mention all the photos. What kind of bored monster do you think I am?

-Making my own puff pastry because I don’t hate my free time that much.

-Chocolate covered grasshoppers.

Now, I’m not saying that all of those things would be as delicious as this roasted red corn pasta…except for the french toast. That would probably do it. But I’m a little more inclined now to try…everything except the grasshoppers. Maybe the grasshoppers. Probably not the grasshoppers.

Prepare the corn: place the oil, basil, garlic, pepper and salt in a blender and puree. Brush a few tablespoons of the oil mixture all over the sweet corn. Place the corn in one of the prepared pans.

Prepare the chicken: in the other tinfoiled pan, place the boneless, skinless chicken breasts and the cherry tomatoes. Drizzle the olive oil over both and sprinkle them with the salt and pepper.

Place both pans in the oven and roast for 30 minutes, or until the corn is browned and soft and the chicken is cooked through. Let cool slightly. Slice the chicken into strips. Hold each corn cob up on its end and carefully cut the corn kernels off the cobs.

In a large bowl, toss the cooked linguine noodles, fresh basil, red onion, green beans, butter, chicken and corn kernels with the rest of the oil/garlic/basil mixture (from step 2). Sprinkle the pasta with the grated pecorino.